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Risotto with Champagne - Risotto allo Champagne


4 cups chicken broth
5 Tablespoons butter
1 medium onion, chopped
2 1/2 cups arborio rice
4 cups champagne, dry
1 cup Parmesan cheese, freshly grated
salt to taste

Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over about 10 minutes. During remaining 10 minutes of cooking, add champagne, 1 cup at a time (instead of adding broth). Do not add more champagne until previous amount has been absorbed. Rice is done whien it is tender but firm to the bite. Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt. Place in a warm dish. Serve immediately with remaining Parmesan cheese.

Makes 6 servings.




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